Steve's New England Clam Chowder

Total Time: 1 hr 15 mins Preparation Time: 45 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 6 ears of new england butter corn (fresh yellow corn at market)
• 5 lbs clams (live new england steamers)
• 6 russet baking potatoes
• 1 vidalia onion (or maui onion)
• 1 cup chardonnay wine ( wine)
• 1/2 cup land-o-lakes unsalted butter
• 6 tablespoons all-purpose flour
• 1 (8 g) packet active dry yeast
• 1 pint heavy cream
• 1 pint milk

Recipe

• 1 place steamers in sink and fill with cold water. rinse. drain. repeat. fill with cold water and pour yeast in and let sit 20 minutes.
• 2 bring separate pot of water to boil. just enough to cover corn and place shucked corn in water.
• 3 boil for 15 minutes and remove corn reserving the water.
• 4 keep water boiling and place peeled and cubed potatoes inches make sure water covers potatoes. add if needed. boil for 15 minutes.
• 5 remove potatoes and set aside reserving the water.
• 6 using the same boiling water add steamers.add the chardonnay to pot and boil until the clams open.
• 7 remove clams reserving the liquid.
• 8 strain the broth through cheese cloth to remove sand or just let sand settle and pour off broth into bowl.
• 9 cut corn off the cob.
• 10 remove clams from shell and clean off necks.
• 11 dice the necks leaving the bellys whole.
• 12 in large pot melt stick of butter over low heat.
• 13 add flour and whisk. when it turns to paste slowly add milk while whisking.
• 14 add cream while whisking.
• 15 add chopped onion and cook for 5 minutes.
• 16 add reserved broth slowly while whisking until desired thickness. you don't have to add all the broth. you want a creamy consistency.
• 17 simmer on lowest possible heat for 10-15 minutes while stirring to not stick.
• 18 add corn, clams and potatoes and simmer 10 minutes. enjoy!